Add oil to a large Dutch oven or small stockpot and place over medium heat. When hot, add ham and saute until lightly browned, about 5 minutes. With a slotted spoon, remove ham to a paper towel-lined plate.

Add garlic to pot and saute until light golden and fragrant, 30-60 seconds. Add beans and spinach; toss to combine. Cover and increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, about 3 minutes. Remove pot from heat, season with salt and pepper, and add vinegar and ham.

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